Vie - Western Springs

In general, we had a wonderful evening and enjoyed our time at the restaurant. However, for close to $300, there are a few things worth mentioning. The wine pairings with the prix fixe menu were excellent and we really enjoyed them. The menu options for the three courses offered a nice variety and almost everything sounded delicious. The scallops in the first course were absolutely amazing, some of the best I've ever had. The squash soup was good, but a bit under seasoned. I couldn't tell if this was intentional, but a bit more salt would have improved it. Unfortunately, the Brussels sprout gratin was a letdown with overly salty greens on top and a bitter taste. I ended up eating most of it, but was eyeing my wife's grilled beef across the table, which was superb. Overall, our experience was good and we would likely return. However, considering the price, I had expected every dish to be outstanding.

If how you elevate mundane ingredients is the measure of a chef/restaurant/team then this place is elite. The beet dish alone is worth going back for. They 're beets. They 've been everywhere and on every menu from Applebees to Alinea for the past 5-10yr. This was unequivocally the single best beet dish I have had. It was challenging, unique and exciting, while still being balanced and beautiful. That same thread follows through all dishes and even to wine pairings and cocktails. This is simply an experienced impressive team doing what they know how to do better than a lot of others. Wonderful experience.

Vie was fantastic tonight. We had to add one to our party and they were so accommodating. The food and the service were amazing. It is always such a great experience. So happy to have them in the Western Suburbs. Service: Dine in Meal type: Dinner Price per person: $50–100

This place was amazing! The service was so warm and personal, the food was the best I've tasted in years. I can't wait to come back! Meal type: Dinner Price per person: $50–100 Food: 5 Service: 5 Atmosphere: 5

Vie is always awesome. The combination of preserved foods and the flavor profiles of the acids during the canning process with the excellent culinary creations of the chef are always amazing. Combine that with the tasteful and sometimes surprising wine pairings and amazing cocktails, and you have a recipe for success. The Devil in the White City is a white negroni made with Malort of all things, and it was great! I highly recommend making a reservation today if you can. You won't regret it.